Reviewed: Nov. 2, 2009

Very tasty! The batter is thick like a cookie dough, but I wasn't scared and went ahead and followed directions. Came out wonderful! Didn't change a thing and I'm glad. I will definitely be making again One note: when I cut into it, it wasn't done. Needed more cooking time than stated.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 23, 2009

My friend and I each made this loaf and it was really good. I actually underbaked it unfortunately, so next time I'll bake a little longer.

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Danielle Laroche

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 11, 2009

Scrumptious! Very fruity and moist! Thanks for sharing, MS_TERESA!

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SarahSmiles

Cooking Level: Expert

Home Town: Westwego, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Sep. 30, 2009

This is a awesome recipe. I tripled the ingredients to make three loaves at once. I used my food processor to chop the apples and it gave plenty of moisture for the batter. I would not say mine was like cookie batter as others have stated but more like a brownie batter. I also used 1/2 times more cranberries and just cut up three apples into small pieces an added it to the batter. It is WONDERFUL!!!

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Ann M.

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Reviewed: Sep. 20, 2009

This was okay - the bread was moist but the cake seemed to be missing something

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KANDIYOHIV

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Reviewed: Jul. 31, 2009

This bread has been quite popular! The only changes I made were to use unpeeled Red Delicious apples and I omitted the walnuts as I didn't have any. I was very impressed at how cleanly this came out of the pan, and just the general presentation of it is beautiful. The batter is extremely thick and you really do have to spread it in the pan, but the bread comes out nice and moist from the fruit. I had no issues with the moisture nor the bread falling apart.

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Amy F.

Cooking Level: Intermediate

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Reviewed: May 7, 2009

This bread is delicious. I agree with the previous reviewers that the batter is really thick and a little tough to mix, but once it's baked it's delicious. I had a few apples that needed to be used up so I made a double batch. I took another reviewer's advice and put it all in a bundt pan. I had to bake it for close to an hour, but the results were great. I will definitely make this again.

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ABARAGA

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Reviewed: Mar. 14, 2009

I've made this as addition to breakfast, or as a desert. It goes over really well, and I like that I can use local ingredients for it.

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Helen

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Reviewed: Dec. 31, 2008

My husband and I enjoyed this so much that I cooked up a bunch for xmas presents this year and got all good reviews.

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Donna

Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Nov. 30, 2008

By the time I had the bread mix in the oven I began to read over the reviews on this recipe and thought, "oops I should have looked a little closer". But surprisingly the bread came out GREAT! It's very similar to an all natural bread that i find in the freezer section at WholeFoods. I used a whole wheat flour and an Oster electric hand beater. No need to add additional liquid when the beater is used. Thanks All Recipes!

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Keaton

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Reviewed: Nov. 27, 2008

This is a great quick bread recipe. I leave out the nuts, increase the cranberries a little and bake it in mini loaf pans. Great grab and go breakfast bread.

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LUCY JAMESON

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Reviewed: Nov. 23, 2008

This is a delicious bread. I'm not sure why others were having issues with the dryness of the batter, but I made it just fine, wasn't dry at all. I used Empire apples, maybe a sauce or pie apple is the key here. Also, following the directions exactly may also be a factor. Mix the apples, sugar, egg and oil in one bowl, then it sits while the dry ingredients are mixed. I think while the apples sit it helps with the liquid. Either way, I made it, it was delicious and will be making this again often!

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Sues

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Reviewed: May 19, 2008

I didn't find any problems with the batter. It was perfect! I used 2 ripe bananas instead of the oil which might have helped with the moistness of the batter. I made this as a quick breakfast for my household and everyone loved it! It was gone by the next morning!

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Anna

Cooking Level: Intermediate

Home Town: Lilburn, Georgia, USA

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Reviewed: Jan. 8, 2008

Great turnout, moist cake with crunchy top. Not too sweet bread. My friends love it.

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Mint

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Reviewed: Nov. 13, 2007

I double all of my recipes and I have found that if the batter seems too stiff I add a couple more eggs. This is what I did with this recipe and it came out beautiful. Another plus to this recipe is that it only takes a scant half four to bake! It is a eco friendly recipe. My family loved it as I am sure yours will too. Also If you use graham flour or whole wheat flour sometimes your recipe will be crumbly and dry. So maybe you should use white or add an egg or two like me.

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CatherineHuffman

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Reviewed: Sep. 25, 2007

I agree w/other reviewers - quite dry and crumbly at first. I soaked the apples and cranberries in 1/3 c. apple cider and when I added it to the mix, crumbs became batter. Very very fruit-laden batter. Also, baked for about 50 minutes.

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KnuttyKnitter

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Reviewed: May 4, 2007

I used a lot of information from earlier reviews...such as waiting to mix the apples with the dry ingredients so they'd give up some of their juices, except I didn't wait 15 minutes, it was more like 5. This has a really good flavor. I'm glad I chopped the apples up pretty small or I think it would have been harder to cut. I added a touch of salt like someone else suggested but that might make it brown too quickly on the outside because that appeared to be a problem. This is definately better than fruit cake. It would be perfect if it stayed together better.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 20, 2007

Good

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angela02830

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Reviewed: Feb. 4, 2007

This bread was fabulous. Made it for a church function and it was a hit. I made the following modifications: 2 whole chopped apples (peeled and cored, of course) rather than just 2 cups. 1 and a half cups of cranberries (for that extra kick!) Splenda for baking, which is half splenda, half sugar. The moistness and the sweetness come from the apples. I love that there is so little fat in this recipe. This is a keeper!

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tarainga

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Reviewed: Jan. 6, 2007

I like this recipe very much. It doesn't make a typical batter...pretty thick & needs to be spread out in the pan, but I didn't alter the recipe at all & the end result was very good. I LOVED the texture, very moist & dense & loaded w/ fruit & nuts. The cranberries make it pretty for the holidays & I think it's a great alternative to fruitcake. It does need a little "something", however. Next time I'll try adding 1/4 - 1/2 t. of salt & maybe a little vanilla.

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Cranberry Apple Bread

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